IT1119542B - PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE - Google Patents

PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE

Info

Publication number
IT1119542B
IT1119542B IT69262/79A IT6926279A IT1119542B IT 1119542 B IT1119542 B IT 1119542B IT 69262/79 A IT69262/79 A IT 69262/79A IT 6926279 A IT6926279 A IT 6926279A IT 1119542 B IT1119542 B IT 1119542B
Authority
IT
Italy
Prior art keywords
addlished
preservable
saccharose
fructose
substantially free
Prior art date
Application number
IT69262/79A
Other languages
Italian (it)
Other versions
IT7969262A0 (en
Inventor
Renzo Cillario
Original Assignee
Ferrero & C Spa P
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ferrero & C Spa P filed Critical Ferrero & C Spa P
Priority to IT69262/79A priority Critical patent/IT1119542B/en
Publication of IT7969262A0 publication Critical patent/IT7969262A0/en
Priority to EP80101739A priority patent/EP0029478A3/en
Priority to DE3020127A priority patent/DE3020127C2/en
Priority to US06/163,893 priority patent/US4293577A/en
Application granted granted Critical
Publication of IT1119542B publication Critical patent/IT1119542B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
IT69262/79A 1979-11-22 1979-11-22 PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE IT1119542B (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
IT69262/79A IT1119542B (en) 1979-11-22 1979-11-22 PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE
EP80101739A EP0029478A3 (en) 1979-11-22 1980-04-01 Saccharose-free pastries as well as their manufacture and use
DE3020127A DE3020127C2 (en) 1979-11-22 1980-05-27 Little cariogenic, essentially sucrose-free pastry, a process for the production of the same and the use of the same
US06/163,893 US4293577A (en) 1979-11-22 1980-06-27 Preservable baked pastry product, substantially free from sucrose and sweetened with fructose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT69262/79A IT1119542B (en) 1979-11-22 1979-11-22 PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE

Publications (2)

Publication Number Publication Date
IT7969262A0 IT7969262A0 (en) 1979-11-22
IT1119542B true IT1119542B (en) 1986-03-10

Family

ID=11311695

Family Applications (1)

Application Number Title Priority Date Filing Date
IT69262/79A IT1119542B (en) 1979-11-22 1979-11-22 PRESERVABLE BAKERY PASTRY PRODUCT SUBSTANTIALLY FREE OF SACCHAROSE AND ADDLISHED WITH FRUCTOSE

Country Status (4)

Country Link
US (1) US4293577A (en)
EP (1) EP0029478A3 (en)
DE (1) DE3020127C2 (en)
IT (1) IT1119542B (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61185149A (en) * 1985-01-23 1986-08-18 協和醗酵工業株式会社 Premix
DE3727714A1 (en) * 1986-08-19 1988-08-04 Ferrero Ohg Bakery product and process for the production thereof
NL193650C (en) * 1986-08-19 2000-06-06 Ferrero Ohg Bakery product and method for its preparation.
US4933196A (en) * 1987-10-27 1990-06-12 The Pillsbury Company Controlling the texture of microwave brownies
US4940595A (en) * 1987-10-27 1990-07-10 The Pillsbury Company Controlling the texture of microwave brownies
US5039346A (en) * 1988-03-25 1991-08-13 A. E. Staley Manufacturing Company Fructose syrups and sweetened beverages
US5492715A (en) * 1994-03-31 1996-02-20 Greenland; Frederick A. Dual function fruit concentrate sweetener and fat substitute and method of making
EP1900282A1 (en) * 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
DE102008051787A1 (en) * 2008-10-17 2010-04-22 Nordzucker Ag Aqueous sweetener composition
AR087157A1 (en) 2011-06-20 2014-02-26 Gen Biscuit HEALTHY COCKTAIL
WO2014152037A1 (en) * 2013-03-15 2014-09-25 Intercontinental Great Brands Llc Soft textured food composition with slowly available carbohydrates

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB462986A (en) * 1935-09-18 1937-03-18 Jeno Sagi Improvements relating to the manufacture of bakery products
US2094053A (en) * 1935-12-11 1937-09-28 Anthony Robert Stephen Method of treating invert syrups, honey, and the like
US3492127A (en) * 1966-09-27 1970-01-27 Gen Foods Corp Process for preparing a stabilized bakery product
US3889003A (en) * 1973-06-25 1975-06-10 Maxine N Yourman Baked product and process for preparing same
BE850810A (en) * 1976-01-30 1977-05-16 Indiana University Foundation NON-CARIOGENIC EDIBLE PRODUCT
US4134999A (en) * 1977-04-15 1979-01-16 Indiana University Foundation Noncariogenic comestible
US4137336A (en) * 1977-07-25 1979-01-30 Radlove Sol B Dietetic cookie mix
US4185127A (en) * 1977-07-25 1980-01-22 Radlove Sol B Dietetic cake mix
DE2738403A1 (en) * 1977-08-25 1979-03-01 Franz Herrndobler DIMENSIONS AND METHODS OF MANUFACTURING NON-SWEET ROLLGEBAECK

Also Published As

Publication number Publication date
DE3020127A1 (en) 1981-05-27
DE3020127C2 (en) 1985-03-14
EP0029478A3 (en) 1982-03-03
US4293577A (en) 1981-10-06
IT7969262A0 (en) 1979-11-22
EP0029478A2 (en) 1981-06-03

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Legal Events

Date Code Title Description
TA Fee payment date (situation as of event date), data collected since 19931001

Effective date: 19971129